Tian of aubergine, summer squash, tomato, basil and perilla

Ingredients

• 454 g (1 pound)aubergine, cut crosswise into 6 mm-thick slices
• 454 g (1 pound)summer squash, cut crosswise into 6 mm-thick slices
• 454 g (1 pound)tomatoes, cut crosswise into 6 mm-thick slices
• to tastekosher salt
• 240 ml (1 cup)olive oil
• 1 bunchbasil, leaves picked and torn
• 1 bunchperilla leaves, torn

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C (400°F).

2. 2

   Season vegetables

   Season the aubergine, summer squash and tomatoes with salt.

3. 3

   Layer the vegetables

   Generously oil the Always Pan with about 120 ml (½ cup) of the olive oil. Arrange the vegetables in tightly packed, overlapping layers, as for a gratin. Drizzle over the remaining olive oil, tuck some of the basil and perilla between the layers, reserving a little for garnish, and cover the pan with foil.

4. 4

   Bake until tender

   Bake for 20 minutes. Remove the foil and lower the oven to 177°C (350°F). Bake for a further 45 minutes, checking periodically and pressing the vegetables down with a spatula.

5. 5

   Add the garnish

   Scatter the reserved basil and perilla leaves over the tian.

What is a tian?

A tian is a French-style dish of vegetables arranged in a shallow baking dish and cooked in the oven; the name is also used for the dish in which it is baked. This version layers aubergine, summer squash and tomatoes with basil and perilla.

Overlapping the slices packs plenty of vegetables into the pan, while the long bake softens them and lets their flavours mingle. The herbs add a fresh, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 4g protein, 15g carbs, 36g fat.

The olive oil supplies most of this dish’s energy and fat, while the vegetables contribute most of its carbohydrates and fibre; it is relatively low in protein. Serve a portion alongside beans, lentils or another protein-rich dish, and add bread or grains if you want a more substantial plate.

Choosing the vegetables

Even slices: Cut the aubergine, squash and tomatoes to roughly the same 6 mm thickness so they cook at a similar rate.

Ripe tomatoes: Choose tomatoes that are ripe but still firm enough to slice neatly. Very soft tomatoes can release more liquid as they bake.

Build neat layers

Overlap: Arrange the slices snugly, like shingles, rather than laying them flat in a single layer. Close packing helps the vegetables hold their shape as they soften.

Oil: Coat the pan generously with the first half of the olive oil, then drizzle the rest over the assembled vegetables. Tuck herbs between the slices rather than placing them all on top before baking.

The long bake

Covered start: The foil covers the dish for the first 20 minutes of baking at 204°C (400°F). This gives the vegetables time to begin softening.

Uncovered finish: Remove the foil, reduce the oven to 177°C (350°F) and bake for another 45 minutes. Check periodically and gently press the layers down with a spatula, as directed.

How to judge doneness

Tender slices: The vegetables should be soft enough for a spatula to press them down easily. If the slices still feel firm, give the dish more time in the oven and check again.

Herb finish: Keep some basil and perilla aside for the final garnish. Adding them after baking preserves their bright colour and fresh aroma.

Serving the tian

Let the dish settle briefly after baking so the layers are easier to serve. It works as a vegetable side or as part of a meal with bread, grains or a protein-rich dish.

The tian can also be served at room temperature, making it practical to prepare ahead for a shared meal.

Recipe notes & tips

• Use a sharp knife or mandoline to make the vegetable slices evenly thick.
• Season the vegetables evenly before arranging them in the pan.
• Keep the slices tightly packed so the layers stay in place as they soften.
• Reserve some of both herbs for the garnish rather than using them all between the layers.
• Check the dish periodically during the uncovered baking time and press gently with a spatula.

Variations

• Use courgette: Replace the summer squash with an equal weight of sliced courgette.
• Try thyme: Tuck a few thyme sprigs between the layers alongside the basil and perilla.
• Add garlic: Slip thin slices of garlic between some of the vegetables.
• Change the herbs: Use torn mint in place of some of the perilla.
• Serve with pulses: Add cooked white beans or lentils alongside the finished tian.

Common mistakes to avoid

• Uneven slices: Cut the vegetables to a consistent thickness so they soften at a similar pace.
• Loose arrangement: Pack the slices closely and overlap them to make stable layers.
• Too little oil in the pan: Coat the pan liberally with the specified first half of the oil.
• Skipping the temperature change: Lower the oven to 177°C (350°F) after the first 20 minutes, when you remove the foil.
• Burnt herbs: Keep some basil and perilla back to garnish after baking.

How to store

Cool leftovers, cover and refrigerate for up to 3 days. Reheat in an oven until warmed through, or serve at room temperature.

Frequently asked questions